- 4 oz mushrooms (sliced)
- ½ oz butter
- ½ pint strong, well-flavoured tomato sauce
- 4 oz lean cooked ham (shredded)
- 8 oz spaghetti
This sauce is excellent to serve with spaghetti or any type of pasta, especially when served as a main course. In this case, extra ham and mushrooms can be added as in this recipe. Otherwise, it is only necessary to use 2 oz each mushroom and ham to ½ pint tomato sauce.
Milanese is often mistaken as a dialect of Italian, although they are both romantic languages, they are separate dialects. And I found out through Wikipedia that Milanese literally means in the style of Milan.
Sauté mushrooms in the butter for 3-4 minutes, then add the sauce. Simmer for a few minutes, then add the ham. Have ready the spaghetti cooked, well drained and mixed with ½ oz butter. Add the sauce and toss up over heat. Serve with grated Parmesan cheese.
Also check out Simply vegetables Pasta Recipe
1 16 oz package Portobello and Grilled Onion Ravioli
3 oz. + 2 tablespoons olive oil
5 cups eggplant, peeled and diced
2 medium onions, chopped
3 cups zucchini, sliced (5 Amazing Zucchini Benefits)
2 cups green peppers, diced
3 cups Roma tomatoes, sliced
5 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/4 teaspoon black pepper
Cook ravioli according to package directions. Drain and toss with two tablespoons olive oil. Set aside. Heat remaining olive oil over a medium heat in a large skillet. Saute eggplant for two minutes, stirring constantly. Add onions and a pinch of salt. Add zucchini, peppers and saute. Add tomatoes, garlic, parsley, and remaining salt and pepper. Turn heat down to a simmer and heat a couple of minutes more. Serves 6-8.
- 2 tablespoons oil, or 1 oz butter
- 4 oz chicken livers (approximately 3)
- 1 medium-size onion (sliced)
- 1 clove of garlic (chopped)
- 1 rounded dessert soup flour
- 3 teaspoons tomato purée
- ½ pint beef stock (or equivalent made from beef bouillion cube)
- 1 tablespoon Marsala, or brown sherry
- salt & pepper
- chopped parsley
- Parmesan cheese (grated)
This pasta sauce recipe is best spooned over rather than mixed in with the spaghetti. Cook spaghetti as a basic recipe, finish with oil or butter, turn into a serving dish and spoon the sauce in a band over the top. Serve grated Parmesan cheese separately. Bolognese sauce should be made with chicken livers but lamb’s liver can be substituted although it does not give the same piquant flavor.
Heat oil in a shallow saucepan, put in the livers, sauté for 3-4 minutes until ‘seized’ and nicely brown. Take out, add the onion and garlic, sauté until turning color, then stir in the flour, add pureé, stock, and Marsala or sherry. Stir until boiling. Simmer for 10 minutes, then add liver, coarsely chopped.
Continue to simmer until thick and syrupy for a further 7-10 minutes. Adjust seasoning and spoon sauce over the spaghetti. Sprinkle well with chopped parsley.
This is what we used to cook, or at least what I remember cooking as a poor student. The main idea behind this is keeping the cost as low as possible and taste high. Taste is kept high by the use of lots of cheap cheese, and any other spare ingredients that are on hand which may (or may not) lend them selves to the dish.
- 2-3 large onions sliced, onions are cheap so best to pack in as many as you can be bothered slicing.
- 1 can of tinned tomatoes, go for 2 cans if you can afford it, what ever are on special. Sometimes whole tomatoes are cheaper, they will break down as you cook so they are fine to use.
- 200ml water, may need less or more depending on the type of tomatoes you managed to get. Whole tinned tomatoes are quite juicy, so less water.
- 500g Mince, again can be anything, we use to go for beef. Cheap to pick up mince on special, or larger quantities and freeze some of it off for when you’re really pour.
- Packet off pasta, what ever is on special, spaghetti or fettuccine are my favorites.
- As much cheese you can spare of what ever verity
- A bit of Oil, Fat, or Butter will do, something to stop the onions and meat burning.
Above is the bare minimum but there are a few things we often had on hand which were good.
- 2 clove garlic.
- 2 tsp dried mixed herbs. Oregano, Basil, Thyme, basically ANYTHING.
- 1 tsp dried spice. If you’re unsure about it, just through in a little. Paprika, Mace, Turmeric, Garam Masalaare all trusted.
- Salt & Pepper are almost necessary.
- Mushrooms small or large handful
- Courgette (Zucchini) 1 or 2 are fine
Get a pan on medium heat, and brown the onions with oil/butter whatever you found (a trick I only recently started using is to completely caramelise the onions, you might need a few more onions though). Then remove from pan and add more oil if necessary then the meat. I find buying a cheap mince is often quite oily so not much oil is needed. Browning off the meat separately helps, if you add them both at once they tend to sauté (the ingredients will steam and get juicy), you want to brown both of them. Sometimes if doing a larger batch you’ll need to cook the meat in 2-3 batches, browning off a smaller portion of the total mince, removing, then repeating. Don’t clean the pan at all through out his process, as long as you haven’t burnt anything. If bits start sticking to the pan, they’ll lift off when adding the tin of tomatoes and water. This will add to the flavor. So if you haven’t all ready add the tomatoes, a little water to start and stir. Put the mince and onions back in. At this point add everything else you’ve mustered up and turn the pan to a low heat. I like to cook covered for at least 30-60min, the longer your starving tummy can hold off the better it’ll taste. The browned ingredients will become really tender, and the browned fried flavor will seep into the sauce. If the sauce is still quite water after 30 minutes or an hour, remove lid and let the sauce reduce. Again this will add to the flavour. Evaporating the water out of the sauce will concentrate the flavours. Bring a pot of water to the boil about 20min before its ready, pasta will only take about 10min to cook. Draining the pasta and smothering with oil salt and pepper really helps.
Cover a pizza with an original vegetable mixture or combine pasta ‘al dente’ with vegetables and you’ll end up with a wonderful dish that doesn’t need more to be a complete meal. Vegetarians will be happy with the recipes in this chapter, while carnivores will feel inspired to serve every now and then meals without meat.
Baked pappardelle with vegetables
6 eggplants, finely sliced
1 onion, minced
3 tablespoons of olive oil
2 mashed cloves of garlic
800 grams of tomatoes, peeled, seedless and minced (fresh or canned)
½ teaspoon of sugar
freshly ground black pepper
327 grams of wide noodles (pappardelle)
300 grams of double cream cheese
200 grams of manchengo cheese, grated
Sprinkle the eggplant slices with salt and let them drain in a strainer for 10-15. Rinse and dry.
Heat 2 tablespoons of oil in a pan at medium heat and slightly fry the eggplant, by batches for 3-4 minutes on each side or until they golden. Set aside on paper towels.
Heat the remaining oil and sauté the onions and garlic for 3 minutes or until the onions soften. Add tomato, sugar & black pepper. Lower the heat and boil for 20-25 minutes, mixing often or until the sauce thickens and consumes its self a bit.
Cook the pasta ‘al dente’ in plenty of boiling water with salt. Drain well. Mix with the tomato sauce.
Place half of the pasta with sauce in a greased pan (2 lt. capacity) On top place half the eggplant, half the double cream cheese and half the manchengo cheese. Repeat the layers and finish with the manchengo cheese. Bake for 20-25 minutes or until the cheese changes color.
Pappardelle is a kind of very wide noodle that is traditionally served with a herb sauce, wine and hare meat, but it can me prepared with any well seasoned sauce. If you can’t find pappardelle use plain noodles.